Source: Love and Lemons, Feb 20 (adapted from Mark Bittman’s Food Matters)

INGREDIENTS:
2 cups cooked cannellini beans
2 garlic cloves
1 c. walnuts
4 roasted red bell peppers
1 c. fresh basil, optional
½ c. olive oil
juice of half a medium lemon
salt & pepper, to taste
METHOD:
In a food processor, pulse everything together except the olive oil, lemon juice and basil. Next, add olive oil, lemon, basil, and process until combined. Taste and adjust seasonings.